1 (28 ounce) can diced tomatoes, undrained (796 ml)
1 (19 ounce) can chickpeas, drained and rinsed (540 ml)
1 teaspoon paprika
1 (8 ounce) bag spinach, I don't use it (optional)
Steps:
In large saucepan, heat the oil over medium-high heat; saute onion, garlic, oregano, hot pepper flakes and salt until onion is softened, about 4 minutes.
Add tomato paste; fry for 1 minute.
Add tomatoes, chickpeas and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.
Serve.
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